Plum Crisp

Recipe is Alison Roman’s Plum & Pistachio Crisp with a few modifications

TOPPING INGREDIENTS

1/2 cup all-purpose flour

2 tablespoons old-fashioned rolled oats

3 tablespoons brown sugar

1/2 teaspoon ground cardamom

1/4 teaspoon salt

4 tablespoons unsalted butter, chopped into cubes, at room temperature

1/2 cup shelled pistachios (or walnuts, almonds, pecans), roughly chopped

FILLING INGREDIENTS

2 pounds mixed plums, sliced 1-inch thick

1 tablespoon sugar

1.5 tablespoons arrowroot powder

1.5 teaspoons lemon juice

2 tablespoons orange juice

1/2 teaspoon orange zest

1/2 teaspoon rose water

METHOD

Preheat oven to 350 degrees

Prepare the topping - combine flour, oats, sugar, cardamom, and salt in a bowl. Work the butter into the fry mixture using your hands until well incorporated. Mix in the pistachios and set aside.

Prepare the filling - toss the plums, sugar, arrowroot, lemon juice, orange juice, orange zest, and rose water in a large bowl. Pour into an 8x8 or 9x9 baking dish.

Scatter the topping over the plums.

Bake until the plums bubble and the crumble is golden, about 55-65 minutes. Let cool slightly before eating. Enjoy with ice cream.

Also great for breakfast the next morning with greek yogurt.